Sweet and Spicy Grilled Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 357.2
- Total Fat: 15.5 g
- Cholesterol: 41.2 mg
- Sodium: 695.2 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 12.2 g
- Protein: 29.8 g
View full nutritional breakdown of Sweet and Spicy Grilled Chicken calories by ingredient
Introduction
This is sure to tickle your tastebuds while giving you a kick of potassium and vitamins A and C! For those looking out for sodium, remember that you won't be consuming much of the marinade. This is sure to tickle your tastebuds while giving you a kick of potassium and vitamins A and C! For those looking out for sodium, remember that you won't be consuming much of the marinade.Number of Servings: 2
Ingredients
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INGREDIENTS
•2 boneless, skinless chicken breast halves
•2 cups (8 oz.) broccoli florets
•1 small red bell pepper, cut into thin slices
•2 green onions
•1/4 teaspoon Chinese five-spice powder
•1/4 cup diet cola
•1 tbsp sesame seeds
•2 tbsp rice vinegar
•1 tbsp sugar reduced peanut butter
•1 tbsp sodium reduced soy sauce
•1 tbsp sesame oil
•2 cloves garlic, finely chopped
•1/2 tbsp crushed red pepper flakes
•1 tsp fresh ginger - minced
Directions
In a large zip lock bag, combine rice vinegar, diet cola, peanut butter, soy sauce, sesame oil, garlic, red pepper flakes and minced ginger.
Remove 2 Tbsps sauce to a small bowl for use in basting while grilling and to top veggies once cooked.
Add chicken to marinade in plastic bag, turning to coat. Close bag securely and massage marinade into chicken with your fingers. Refrigerate for at least 30 minutes, turning once, and massaging marinade into meat again.
Shake off excess marinade from chicken, and sprinkle with 5 spice power. Coat chicken with a bit of PAM and BBQ 7 to 10 minutes until done - baste with reserved marinade - turn once for lovely grill marks.
While chicken is grilling, steam broccoli flowerettes, and gently sautee red pepper strips in PAM - I prefer my veggies still with a bit of a crunch, but you can adjust this to you own liking.
Toss cooked veggies with 1 tbsp of reserved marinade. Top with sliced chicken breasts, and sesame seeds.
Serve with brown rice or whole wheat pasta if you'd like, however you will need to account for these additional calories.
makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JILLIANWILLIAN.
Remove 2 Tbsps sauce to a small bowl for use in basting while grilling and to top veggies once cooked.
Add chicken to marinade in plastic bag, turning to coat. Close bag securely and massage marinade into chicken with your fingers. Refrigerate for at least 30 minutes, turning once, and massaging marinade into meat again.
Shake off excess marinade from chicken, and sprinkle with 5 spice power. Coat chicken with a bit of PAM and BBQ 7 to 10 minutes until done - baste with reserved marinade - turn once for lovely grill marks.
While chicken is grilling, steam broccoli flowerettes, and gently sautee red pepper strips in PAM - I prefer my veggies still with a bit of a crunch, but you can adjust this to you own liking.
Toss cooked veggies with 1 tbsp of reserved marinade. Top with sliced chicken breasts, and sesame seeds.
Serve with brown rice or whole wheat pasta if you'd like, however you will need to account for these additional calories.
makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JILLIANWILLIAN.
Member Ratings For This Recipe
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HOUSEFAN
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LINDAPOST